WO2015029454A1 - Chocolat - Google Patents

Chocolat Download PDF

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Publication number
WO2015029454A1
WO2015029454A1 PCT/JP2014/004473 JP2014004473W WO2015029454A1 WO 2015029454 A1 WO2015029454 A1 WO 2015029454A1 JP 2014004473 W JP2014004473 W JP 2014004473W WO 2015029454 A1 WO2015029454 A1 WO 2015029454A1
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WO
WIPO (PCT)
Prior art keywords
chocolate
mass
carbon atoms
oil
fat
Prior art date
Application number
PCT/JP2014/004473
Other languages
English (en)
Japanese (ja)
Inventor
清美 大西
Original Assignee
日清オイリオグループ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to AU2014313545A priority Critical patent/AU2014313545B2/en
Priority to CN201480047944.2A priority patent/CN105491889B/zh
Priority to US14/915,784 priority patent/US20160198733A1/en
Priority to EP14840382.7A priority patent/EP3042568B1/fr
Priority to CA2922807A priority patent/CA2922807A1/fr
Publication of WO2015029454A1 publication Critical patent/WO2015029454A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band of by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A23G1/38—Cocoa butter substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a chocolate having a soft texture and a smooth mouthfeel.
  • ⁇ Chocolate molded into a block or plate shape is often manufactured by adding solid fat with a relatively high melting point in addition to cacao fat so that the chocolate does not loosen and the product does not deform. This seems to be largely due to the fact that it was not uncommon for chocolate to be exposed to high temperatures during the distribution stage because it was not possible to control the temperature during the distribution stage of food. However, in recent years, it has become possible to deliver foods in various temperature ranges according to the type of food to be delivered. In other words, there is no need to worry about melting chocolate at the distribution stage. Therefore, it is no longer necessary to increase the melting point of the fats and oils. As a result, the development of chocolate that pursues better mouthfeel is underway.
  • an unsaturated fatty acid (U) is bonded to the 2-position of triglyceride (triacylglycerol), and A soft chocolate containing a SUX triglyceride (X represents a saturated fatty acid or an unsaturated fatty acid) in which a saturated fatty acid (S) is bonded to at least one of the first and third positions is described.
  • This SUX triglyceride has a melting point of 15-28 ° C.
  • the chocolate described in the above publication is difficult to mold.
  • An object of the present invention is to provide a chocolate having a texture that is soft to bite and a mouthfeel that can be smoothly melted in the mouth while being a chocolate that can be molded into a block shape, a plate shape, and a granular shape. It is to be.
  • the present inventor has intensively studied to solve the above problems. As a result, it has been found that this problem can be solved by the fact that the fats and oils contained in chocolate contain a specific amount of triacylglycerol having 6 to 10 carbon atoms.
  • the constituent fatty acids having 6 carbon atoms occupy 10% by mass or less, and the constituent fatty acids having 10 carbon atoms.
  • the fat or oil further contains 45 to 85% by mass of triacylglycerol to which oleic acid is bonded at the 2-position and a saturated fatty acid having 16 or more carbon atoms at the 1-position and the 3-position.
  • 1,3-dithiol in triacylglycerol bound to oleic acid at the 2-position and saturated fatty acid having 16 or more carbon atoms at the 1-position and the 3-position is contained in the fat or oil.
  • a chocolate having a stearoyl-2-oleoylglycerol content of 60% by mass or less can be provided.
  • the tempered chocolate can be provided.
  • the molded chocolate can be provided.
  • the oil / fat contains 25-65% by mass of oil / fat, and the oil / fat contains 5-40% by mass of triacylglycerol having a constituent fatty acid having 6-10 carbon atoms. It is possible to provide a method for producing chocolate, including tempering the melted chocolate prepared as described above and then solidifying by cooling.
  • the oil / fat contains 25-65% by mass of oil / fat, and the oil / fat contains 5-40% by mass of triacylglycerol having a constituent fatty acid having 6-10 carbon atoms.
  • a molded chocolate comprising filling a melted chocolate prepared in such a manner as to be cooled and solidified in a mold, and then cutting, or cooling and solidifying into a flat plate having a thickness of 3 to 12 mm and then cutting.
  • the manufacturing method of can be provided.
  • chocolate which can be shape
  • the chocolate which has a bite
  • triacylglycerol (hereinafter also referred to as TAG) is an ester compound having a molecular structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol.
  • the 1-position, 2-position, and 3-position of TAG represent the position of the carbon atom of glycerol to which the fatty acid is bonded.
  • the following is used as an abbreviation of the constituent fatty acid which TAG has.
  • A arachidic acid
  • O oleic acid
  • P palmitic acid
  • S saturated fatty acid having 16 or more carbon atoms
  • St stearic acid
  • U unsaturated fatty acid having 16 or more carbon atoms.
  • consumer fatty acid possessed by TAG means a fatty acid from which each of the three acyl groups constituting the TAG molecule is derived.
  • Analysis of the composition of triacylglycerol contained in fats and oils was performed by gas chromatography (based on JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC (J. High Resol. Chromatogr., 18, 105). -107 (1995) compliant).
  • the analysis of the constituent fatty acids of the fats and oils can be performed using a gas chromatographic method (AOCS Ce1f-96 compliant).
  • chocolate is not limited to chocolates stipulated in “Fair Competition Rules for the Display of Chocolates” (National Chocolate Industry Fair Trade Council) or laws and regulations.
  • the chocolate in the present invention uses edible fats and sugars as main ingredients.
  • a cacao component cocoa mass, cocoa powder, etc.
  • a dairy product a fragrance, or an emulsifier is added to the main raw material as necessary.
  • Such chocolate is manufactured through chocolate manufacturing steps (all or part of the mixing step, atomization step, scouring step, molding step, cooling step, etc.).
  • the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.
  • the chocolate of the present invention contains 25 to 65% by mass of fats and oils.
  • the content of fats and oils in the chocolate of the present invention is preferably 28 to 60% by mass, more preferably 30 to 55% by mass.
  • the fats and oils in the chocolate in this invention contain the fats and oils (cocoa butter, milk fat, etc.) derived from oil-containing raw materials (cacao mass, cocoa powder, whole fat milk powder, etc.) besides the fats and oils mix
  • blended blended.
  • the content (oil content) of fat (cocoa butter) in cacao mass is 55% by mass
  • the content (oil content) of fat (cocoa butter) in cocoa powder is 11% by mass.
  • the content (oil content) of fats and oils (milk fat) in the whole milk powder is 25% by mass. Therefore, the content of fats and oils in chocolate is a value obtained by summing values obtained by multiplying the blending amount (mass%) of each raw material in chocolate by the oil content.
  • the fat and oil contained in the chocolate of the present invention contains 5 to 40% by mass of triacylglycerol (hereinafter also referred to as MCT) having a constituent fatty acid having 6 to 10 carbon atoms. That is, MCT is triacylglycerol in which 3 molecules of fatty acids having 6 to 10 carbon atoms are ester-bonded to 1 molecule of glycerol. These three fatty acids may all be the same or may contain different fatty acids. Furthermore, the MCT may be a mixture of a plurality of different compounds. An example of such a mixture is a mixture of trioctanoyl glycerol and tridecanoyl glycerol.
  • the constituent fatty acid having 6 to 10 carbon atoms is preferably a linear saturated fatty acid.
  • the content of MCT in fats and oils contained in chocolate is preferably 10 to 35% by mass, more preferably 10 to 32% by mass, and further preferably 15 to 30% by mass. When the content of MCT in the fats and oils contained in the chocolate is in the above range, a chocolate having a soft texture and a smooth mouthfeel in the mouth can be obtained.
  • the oil and fat used in the chocolate of the present invention includes MCT. It is preferable that the constituent fatty acid having 6 carbon atoms occupies 10% by mass or less of the total amount of the constituent fatty acid of the MCT. Furthermore, it is preferable that the constituent fatty acids having 10 carbon atoms occupy 10% by mass or more of the total constituent fatty acids of the MCT. More preferably, the constituent fatty acid having 6 carbon atoms accounts for 5% by mass or less. The constituent fatty acid having 10 carbon atoms is more preferably 20% by mass or more, more preferably 40% by mass or more, and most preferably 60% by mass or more.
  • composition of MCT contained in the fat and oil contained in the chocolate of the present invention is in the above range, a chocolate having a soft texture and a smooth mouthfeel in the mouth can be obtained. Moreover, such chocolate is easy to mold into a block shape, a plate shape, a granular shape and the like.
  • a chocolate in which 5 to 40% by mass of fats and oils contained in the chocolate is the following MCT. That is, the constituent fatty acid occupying 95% by mass or more of the total constituent fatty acid of the MCT is octanoic acid (carbon number 8) or decanoic acid (carbon number 10). Further, the mass ratio of octanoic acid and decanoic acid as the constituent fatty acid is 80:20 to 0: 100.
  • MCT contained in the fats and oils contained in the chocolate of the present invention can be produced using a conventionally known method. For example, it can be produced by heating a fatty acid having 6 to 10 carbon atoms and glycerol to 120 to 180 ° C. to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used for the condensation reaction. However, it is preferable to carry out the condensation reaction in the absence of a catalyst.
  • the content of fats and oils in the chocolate and the content of triacylglycerols having 6 to 10 carbon atoms in the fats and oils satisfy the above range.
  • any oil raw material may be used for producing the chocolate of the present invention.
  • palm oil, palm kernel oil, palm oil, palm fractionated oil such as palm olein and palm super olein
  • Flower oil sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat and cocoa butter, and mixed and processed oils thereof can be used.
  • the chocolate of the present invention is a chocolate suitable for the temper type.
  • the fats and oils contained in the chocolate are SOS type triacylglycerol (hereinafter referred to as SOS) in which, in addition to the MCT, oleic acid at the 2nd position and a saturated fatty acid having 16 or more carbon atoms at the 1st and 3rd positions are bound. It is also preferable to contain.
  • SOS content in the fats and oils contained in the chocolate is preferably 45 to 85% by mass, more preferably 50 to 80% by mass, still more preferably 55 to 75% by mass, and most preferably 55 to 70% by mass. %.
  • Saturated fatty acids having 16 or more carbon atoms bonded to the 1st and 3rd positions of SOS are not necessarily the same saturated fatty acids.
  • the saturated fatty acid bonded to the 1-position and the 3-position preferably has 16 to 26 carbon atoms, and more preferably 16 to 22 carbon atoms. Further, the saturated fatty acid having 16 to 18 carbon atoms occupies 90% by mass or more, more preferably 95% by mass or more, out of the total amount of the constituent fatty acid S included in the SOS used.
  • fats and oils contained in chocolate fats and oils (40% by mass or more, preferably 60% by mass or more, preferably 60% by mass or more) contained in chocolate so that the fats and oils contained in the chocolate of the present invention contain the SOS type triacylglycerol. It is preferable to use (containing fats and oils).
  • Examples of fats and oils rich in SOS include cocoa butter, palm oil, shea fat, monkey fat, alambrackia fat, moller fat, iripe fat, and mango kernel oil, and their A fractionated oil is mentioned.
  • a 1,3-position selective lipase preparation is used between palmitic acid, stearic acid, or a lower alcohol ester thereof and a high oleic oil such as high oleic sunflower oil. It is also possible to use fats and oils obtained by performing transesterification and then fractionating as necessary.
  • the fats and oils contained in the chocolate of the present invention are StOSt type triacylglycerols (1,3-distearoyl) in which oleic acid is bonded to the 2nd position and stearic acid is bonded to the 2nd and 3rd positions as one of the SOS type triacylglycerols.
  • -2-oleoylglycerol hereinafter also referred to as StOSt.
  • the content of StOSt is preferably 60% by mass or less, more preferably 50% by mass or less, and further preferably 20 to 40% by mass. When the content of StOSt in the SOS is within the above range, it is easy to obtain a chocolate having a smooth mouth opening in the mouth.
  • the chocolate of the present invention there is a chocolate containing fats and oils having the following specific composition.
  • the ratio of the content of triacylglycerol (MCT) having a constituent fatty acid having 6 to 10 carbon atoms and the fat and fat content rich in SOS is 5:95 to 40:60 by mass ratio. is there.
  • the chocolate of the present invention preferably contains saccharides in addition to fats and oils.
  • sugars include sucrose (sugar and powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, Oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitolose, maltitol, erythritol, mannitol, raffinose, and dextrin can be used.
  • the saccharide content in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and further preferably 30 to 50% by mass.
  • raw materials generally blended in chocolate can be used for the chocolate of the present invention.
  • dairy products such as whole milk powder and skim milk powder
  • cocoa ingredients such as cacao mass and cocoa powder
  • soy flour soy protein
  • processed fruit products processed vegetable products
  • matcha tea powder coffee powder
  • powders gums, starches, emulsifiers, antioxidants, colorants, and fragrances can be used.
  • the chocolate of the present invention can be produced by a conventionally known method.
  • fats and oils, cacao components, sugars, dairy products, and emulsifiers can be used as raw materials.
  • atomization process (refining), scouring process (conching), cooling process, etc. so that the final fat content in the chocolate of the present invention is 25 to 65% by mass, the present invention Of chocolate can be manufactured.
  • it is preferable to make a temper type chocolate by performing a tempering treatment after the refining step and solidifying by cooling.
  • the tempering treatment which is a preferred embodiment in the chocolate production process of the present invention, is an operation for generating crystal nuclei of stable crystals of fats and oils in melted liquid (fat crystals are completely melted).
  • the SOS type triacylglycerol contained in the fats and oils contained in the chocolate can be solidified as stable crystals.
  • an operation of lowering the chocolate melted at 40 to 50 ° C. until the product temperature becomes about 26 to 29 ° C. and then heating the chocolate again to about 28 to 31 ° C. can be mentioned.
  • a seeding process may be performed instead of the tempering process.
  • the seeding treatment may be performed using a seed agent that is a stable crystal of SOS-type triacylglycerol such as StOSt or BOB (1,3-dibehenoyl-2-oleoylglycerol). That is, at a temperature at which the stable crystals as the seed agent do not melt completely, 0.05 to 5% by mass of the seed agent is added to the fats and oils in the chocolate (seeding treatment) for tempering treatment. You may change.
  • a seed agent that is a stable crystal of SOS-type triacylglycerol such as StOSt or BOB (1,3-dibehenoyl-2-oleoylglycerol). That is, at a temperature at which the stable crystals as the seed agent do not melt completely, 0.05 to 5% by mass of the seed agent is added to the fats and oils in the chocolate (seeding treatment) for tempering treatment. You may change.
  • the chocolate of the present invention is a chocolate that can be molded into a block shape, a plate shape, a granular shape, or the like. Such molding can be performed by, for example, cutting the melted chocolate filled in the mold in the cooling step after solidification, cutting the chocolate cooled and solidified into a flat plate shape, or squeezing out.
  • the thickness is preferably 3 to 12 mm, and more preferably 4 to 10 mm.
  • the chocolate that has been cooled and solidified into a flat plate shape can be cut into a desired size and shape, for example, a cube or a rectangular parallelepiped with a cutting blade or the like.
  • the chocolate of the present invention has a hardness that allows the molding as described above, but has a texture that is soft to bite and a mouthfeel that can be quickly and smoothly melted in the mouth.
  • the chocolate of this invention can be eaten as it is as the chocolate lump which was die-cut or cut.
  • the chocolate of the present invention is used as a coating material, filling material, or chip material to be mixed into dough for confectionery bakery products such as bread, cakes, confectionery, baked goods, donuts and shoe confectionery Can do.
  • % means mass% unless otherwise specified.
  • the analysis of triglyceride composition of fats and oils was carried out by gas chromatography (JAOCS, vol 70, 11, 1111-1114 (1993) compliant) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)). Compliant). Analysis of the constituent fatty acid of the TAG contained in the fats and oils was performed using a gas chromatographic method (AOCS Ce1f-96 compliant).
  • MCT1 ⁇ Raw oil and fat>
  • MCT2 Only n-octanoic acid (carbon number 8) or n-decanoic acid (carbon number 10) is used as a constituent fatty acid, and the n-octanoic acid and the n-decanoic acid are used as constituent fatty acids.
  • MCT having a mass ratio of 30:70 manufactured by Nisshin Oilio Group Co., Ltd. was used as MCT2.
  • SOS fats and oils 1 Cocoa butter (manufactured by Daito Cacao Co., Ltd., SOS content 85.3%, StOSt content 28.6%, out of the total amount of constituent fatty acids S possessed by SOS, 95% or more S is P Alternatively, St) was used as SOS oil 1.
  • SOS oil 2 Transesterification was performed between high oleic sunflower oil and ethyl stearate using a 1,3-position specific lipase. Thus, the reaction was carried out so that stearic acid was bonded to the 1-position or 3-position of triacylglycerol.
  • Oil and fat with increased concentration of SOS-type triacylglycerol by fractionation of this transesterified oil (manufactured by Nisshin Oillio Group, SOS content 84.8%, StOSt content 71.2%, constituent fatty acids of SOS Of the total amount of S, 95% by mass or more of S was P or St).
  • SOS fats and oils 3 Palm middle melting point fraction (manufactured by Nisshin Oillio Group, in-house, SOS content 77.4%, StOSt content 1.5%, 95% of the total amount of constituent fatty acid S of SOS % Or more of S is P or St).
  • the chocolate according to the present invention may be the following first to sixth chocolates.
  • the first chocolate is a chocolate having an oil / fat content of 25 to 65% by mass, wherein the fat / fat contains 5 to 40% by mass of a triacylglycerol composed of a fatty acid having 6 to 10 carbon atoms. It is.
  • the second chocolate in the triacylglycerol in which the constituent fatty acid is a fatty acid having 6 to 10 carbon atoms, the content of the fatty acid having 6 carbon atoms is 10% by mass or less, and the content of the fatty acid having 10 carbon atoms is It is said 1st chocolate which is 10 mass% or more.
  • the third chocolate is the first or second chocolate, wherein the SOS content in the fat is 45 to 85% by mass.
  • SOS is triacylglycerol in which oleic acid is bonded to the 2nd position and saturated fatty acid having 16 or more carbon atoms is bonded to the 3rd position.
  • the fourth chocolate is any one of the first to third chocolates, wherein the content of StOSt in the SOS content in the fat is 60% by mass or less.
  • StOSt is 1,3-distearoyl-2-oleoylglycerol.
  • the fifth chocolate is any one of the first to fourth chocolates that have been tempered.
  • the sixth chocolate is any one of the first to fifth chocolates molded.
  • the manufacturing method of the chocolate which concerns on this invention may be the manufacturing method of the following 1st and 2nd chocolates.
  • the fat and oil content is 25 to 65% by mass, and the fatty acid contains 5 to 40% by mass of triacylglycerol comprising a fatty acid having 6 to 10 carbon atoms.
  • the fat and oil content is 25 to 65% by mass, and the fatty acid contains 5 to 40% by mass of triacylglycerol comprising a fatty acid having 6 to 10 carbon atoms.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne un chocolat contenant de 25 à 65 % en masse de matière grasse, la matière grasse comprenant de 5 à 40 % en masse d'un triglycéride qui contient un acide gras constitutif ayant de 6 à 10 atomes de carbone.
PCT/JP2014/004473 2013-09-02 2014-09-01 Chocolat WO2015029454A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
AU2014313545A AU2014313545B2 (en) 2013-09-02 2014-09-01 Chocolate
CN201480047944.2A CN105491889B (zh) 2013-09-02 2014-09-01 巧克力
US14/915,784 US20160198733A1 (en) 2013-09-02 2014-09-01 Chocolate
EP14840382.7A EP3042568B1 (fr) 2013-09-02 2014-09-01 Chocolat
CA2922807A CA2922807A1 (fr) 2013-09-02 2014-09-01 Chocolat

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2013-180836 2013-09-02
JP2013180836 2013-09-02

Publications (1)

Publication Number Publication Date
WO2015029454A1 true WO2015029454A1 (fr) 2015-03-05

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Application Number Title Priority Date Filing Date
PCT/JP2014/004473 WO2015029454A1 (fr) 2013-09-02 2014-09-01 Chocolat

Country Status (9)

Country Link
US (1) US20160198733A1 (fr)
EP (1) EP3042568B1 (fr)
JP (1) JP5864685B2 (fr)
CN (1) CN105491889B (fr)
AU (1) AU2014313545B2 (fr)
CA (1) CA2922807A1 (fr)
MY (1) MY173685A (fr)
TW (1) TWI665968B (fr)
WO (1) WO2015029454A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016204187A1 (fr) * 2015-06-17 2016-12-22 日清オイリオグループ株式会社 Chocolat de type non dénaturé

Families Citing this family (5)

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Publication number Priority date Publication date Assignee Title
EP3042569B1 (fr) * 2013-09-06 2019-11-13 The Nisshin OilliO Group, Ltd. Chocolat
JP6193527B2 (ja) * 2015-06-26 2017-09-06 日清オイリオグループ株式会社 油性食品
JP7195695B2 (ja) * 2017-05-19 2022-12-26 日清オイリオグループ株式会社 チョコレート
JP7083634B2 (ja) * 2017-12-22 2022-06-13 日清オイリオグループ株式会社 油性菓子
CN109770028A (zh) * 2019-03-27 2019-05-21 江苏派乐滋食品有限公司 一种酸奶抹茶味的巧克力、制备方法及其应用

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JPH0475593A (ja) * 1990-07-17 1992-03-10 Kanegafuchi Chem Ind Co Ltd ファットブルーム耐性向上剤、及びこれを含有してなるハードバター、並びにそれらを用いたチョコレート類．
JPH05311190A (ja) * 1992-05-09 1993-11-22 Kanegafuchi Chem Ind Co Ltd 油脂のグレイニング防止剤およびこれを含有してなる油脂組成物
JPH1198952A (ja) * 1997-09-29 1999-04-13 Fuji Oil Co Ltd 油脂含有食品及びその製造方法
WO2006121182A1 (fr) * 2005-05-13 2006-11-16 The Nisshin Oillio Group, Ltd. Compose intermoleculaire d’un triglyceride d’acide gras

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TWI665968B (zh) 2019-07-21
EP3042568B1 (fr) 2019-11-06
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EP3042568A1 (fr) 2016-07-13
AU2014313545A1 (en) 2016-03-17
CN105491889A (zh) 2016-04-13
CN105491889B (zh) 2020-04-10
CA2922807A1 (fr) 2015-03-05
JP5864685B2 (ja) 2016-02-17
US20160198733A1 (en) 2016-07-14

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